Turnip is available in the produce section of the supermarket year round; it is white with a clearly purple top and, not to be confused with Rutabagas which are creamy in colour and much larger. As turnip tends to become woody when overgrown, buy the ones that are small in size, white, and fresh looking
16 medium turnips, about 2 kg (5 pounds)
2 small beets
5 mL (1 tsp) sugar
125 mL (1/2 cup) pickling salt (coarse salt)
2 L (8 cups) water
125 mL (1/2 cup) white vinegar (approx.)
Wash the turnips, slice off the two ends and shave off any fuzzy spots. Cut in half lengthwise and slice each half into 3 or 4 wedges. Do the same with the beets. Combine the turnips and beets.
Fill the jars with turnips and beets. Add the sugar and salt to the water and stir until dissolved. Add the vinegar. Pour into the jars. Seal. Turnips will be ready to eat within a week. One good way to test them is to slice through a wedge and see if it is pink all through. When ripened, refrigerate.
It is delicious with a variety of dishes such as: Hoummos, Foule Mudammas, Shish Kabab and Falafel.
Note: To avoid a big mess, make sure you open a fresh jar of pickled turnip over the sink, as it tends to fizz and spill all over the place.